Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Eggs generally provide most of the water in a cookie mix, as well as proteins that help bind the flour particles together and coagulate during baking to add solidity. The fat and emulsifiers in the yolk enrich and moisten. The higher the proportion of whole eggs or yolks in a recipe, the more cake-like the texture.